Picture this: a warm August evening, just a stone’s throw from the sea in Rimini. What on earth do raw mantis shrimp, stuffed with tomato, toasted bread, and lard, have in common with a mutton tartare topped with pecorino and black truffle?
I asked myself the exact same question back in the summer of 2022. That was the first time I ever tried the food at Da Lucio, and it was love at first bite.
No reviews read beforehand, no Instagram Reels, no word-of-mouth: just pure curiosity and a healthy appetite. And honestly, it was better that way.
What Jacopo Ticchi - the chef and owner born in '94 - offers is a bold culinary journey built on experimentation, technique, and sustainability. His cooking doesn’t just tell the story of the sea; it reinterprets it through a fresh lens, leaving room for the land, the rhythms of nature, and much-needed pauses.
A restaurant that embraces sustainable choices
From late July to mid-September, during the Adriatic fishing ban, the menu transforms, shifting focus primarily towards dry-aged meat, perfectly in line with the restaurant’s core philosophy. It is an act of love, allowing the fish time to reproduce. It’s a constructive, quiet protest; one that the sea desperately needs.
Ultimately, Da Lucio is so much more than just a restaurant. It’s a place where every dish tells a story, and where environmental respect is channeled into pure creativity.
An unexpected gem in the heart of the Romagna Riviera
Over the years, the restaurant moved locations until settling in Viale Ortigara, which feels like a genuine window onto the sea. Today, you can head there for an aperitif, or perhaps organise a special surprise by purchasing one of their gift cards.
In Rimini - a city that never sleeps, wrapped in an atmosphere that blends the '80s and the 2000s - Da Lucio is the oasis you don’t see coming. And yes, I’ll be back. Knowing that Da Lucio is now a well-established name, celebrated for its collaborations and projects tied to dry-aged fish, genuinely makes me happy. The excellence hasn’t faded one bit.
What to expect from the menu at Da Lucio
The menu changes constantly; you can opt for the tasting menu or order à la carte. The star of the show is large, locally caught fish, cooked over a charcoal grill or in a wood-fired oven. Even offal, so often dismissed, is given dignity and incredible flavour here.
Some dishes are true sensory journeys. I still remember the fish livers with chocolate, served like a piece of sweet confectionery and paired with a sip of vermouth, a little gift from the chef that tasted entirely unexpected.
A keen eye for beverages and details
A sommelier is on hand to guide you through a selection of natural wines, glass by glass, with thoughtfully curated pairings that champion independent winemakers and indigenous grape varieties. Alternatively, you can order a cocktail, whether for a pairing, a pre-dinner drink, or a digestif. The list is extensive and designed to elevate every single dish.
By now, you’ll have gathered that every detail here tells a story, of the sea, the land, and sheer passion.
If you are looking for a restaurant in Rimini where every culinary creation is the result of a conscious, never-predictable choice, Da Lucio is the place for you. It’s contemporary, sustainable, and evocative cooking. A kitchen that dares, and delivers.
I stumbled upon it almost by chance. But you? You no longer have an excuse.
